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Add the olive oil to a large pot and parboil the onion and garlic. Add the chicken and combine. Then add the canned tomatoes, chopped piquillo peppers, chipotle, chicken bouillon cubes, cumin and pepper. Stir well with a wooden spoon and add the bay leaves and beer. Cover the pot and let it cook over medium heat. Taste the stew and add salt to taste, if necessary. The longer you cook the stew, the better the flavor. Lastly, add the nopalitos, cover the pot again and cook for another few minutes. You can serve it with black beans and white rice.